Roasted Orchard Fruits

Roasted orchard fruits

This has to be one of the simplest and most impressive puds when you have large groups of friends or family to entertain. Experiment with different fruits such as peaches and nectarines for a tangier twist.

Serves 6

• 4 pears, about 550 g in total, halved, cores scooped out with a teaspoon
• 6 plums, about 350 g (12 oz.) in total, halved, stoned
• 225 g (8 oz.) blackberries
• 1 cinnamon stick, broken into large pieces
• 8 cloves
• 2-3 star anise, depending on size
• 1 orange, juice only
• 50 g (2 oz.) butter, diced
• 50 g (2 oz.) light muscovado sugar

1 Arrange the pears, plums and blackberries in a roasting tin. Sprinkle with the cinnamon, cloves and star anise. Spoon the orange juice over, dot with the butter then sprinkle with the sugar.
2 Bake in a preheated oven 190°C (375°F) Gas Mark 5 for 20-25 minutes until lightly browned. Serve hot spooned into bowls and topped with a scoop of vanilla ice cream or spoonful of crème fraiche, if liked.

Recipe courtesy of Seasonal Berries.

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